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Yields:
16 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Cal/Serv:
571
Black forest cake can seem super-intimidating to make—you need to bake cake layers, make a sour cherry syrup, and whip a frosting? Also, what in the world is kirschwasser, anyway? We feel you. But we also promise you that in terms of this particular retro dessert, our recipe is as easy as it gets.
What is kirschwasser?
Also known as kirsch, it is a clear cherry liquor that originated in Germany, likely the Black Forest region. Unlike other cherry liqueurs or brandies, it's not sweet. In this cake, it gets stirred into the cherry syrup, which gets brushed onto each layer of cake.
What is sponge cake?
Black forest cake is traditionally made with sponge cake, and that means it's a non-yeasted cake, using beaten eggs as a leavening agent. To simplify this recipe, we used a boxed cake mix. But if you prefer to make everything from scratch, try our Best-Ever Chocolate Cake.
Why is there gelatin in the frosting?
It stabilizes the whipped cream. Don't worry, the texture will in no way remind you of Jell-O. Incorporating it into the whipped cream ensures nice stable layers.
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Ingredients
For the cake + syrup
- 2
boxes devil's food cake mix, plus ingredients called for on box
- 1
(24-oz.) jar sour cherries
- 1/2 cup
granulated sugar
- 1/4 cup
kirsch
For the frosting + topping
- 3 tsp.
unflavored gelatin
- 4 cups
heavy whipping cream
- 1 cup
powdered sugar
- 1 tsp.
pure vanilla extract
Fresh cherries, for topping
Chocolate shavings, for topping
Directions
- Step 1Make cake: Preheat oven to 350°. Line three 9" round cake pans with parchment paper and grease with cooking spray.
- Step 2Prepare cake mixes according to package instructions. Divide cake batter between prepared pans and bake according to package instructions or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
- Step 3 Meanwhile, make syrup: Drain cherries, reserving 1/2 cup juice. Reserve cherries for assembling cake. In a small saucepan, combine reserved juice with ½ cup sugar. Bring to a boil, stirring to dissolve sugar. Remove from the heat and add the kirsch.
- Step 4 Make frosting: In a medium heatproof bowl, sprinkle gelatin over 1/4 cup boiling water and whisk to dissolve. If necessary, microwave in 5-second increments to dissolve gelatin completely. Beat the heavy cream with the powdered sugar until soft peaks form. Add the vanilla. While beating, slowly pour the gelatin mixture into the whipped cream until combined.
- Step 5Transfer 1 cup of the frosting into a pastry bag fitted with a star tip and set aside.
- Step 6Place 1 layer of cake on a platter and brush heavily with cherry syrup. Spread 1 1/4 cups of frosting over the top of the cake. Cover with half of the reserved cherries. Place another cake layer on top and repeat. Top with remaining cake layer and brush heavily with syrup. Spread the remaining frosting over the top and sides of the cake.
- Step 7Sprinkle the shaved chocolate around the top of the cake and press into the sides.
- Step 8Pipe dollops of frosting around the top edge of the cake with reserved frosting and top each dollop with fresh cherries.
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